This Vegan Pesto Pizza is topped with a light marinara and dots of vegan pesto and almond ricotta. Add slices of colorful cherry tomatoes and fresh basil for an absolutely delicious flavor combination.
I love pizza and this is one of my favorite combinations! Not only does it contain a healthy vegan toppings, but the the bright and delicious flavor pairings elevate this vegan pesto pizza to restaurant quality.
I'm also a fan of a little goes a long way. So rather than spreading the pesto over the entire base of the pizza and overwhelming your tastebuds with one flavor, I prefer to dot the pesto and almond ricotta so that each bite is well balanced and delicious!
You'll love this recipe for Vegan Pesto Pizza because it's:
- Vegan / Vegetarian
- Lactose-Free / Dairy-Free
- Can be Oil-Free
- Can be 100% Homemade
- Absolutely Delicious
Do I have to make all of the Ingredients for this Vegan Pesto Pizza from scratch?
Definitely not! If you have time to make each element, or if you already have a few made, then go ahead and use them. I've provided links to all of the recipes. But if you're stretched for time and want to make things easy, you can use a mix of homemade and store-bought. For instance, you might make the ricotta and pesto from scratch but use store-bought sauce and pizza dough. It's entirely up to you!
Can I use Pesto instead of Marinara as the Base of this Pizza?
Definitely! If you want to go all-in with the pesto and forgo the tomato sauce entirely, do it! The heart wants what it wants. Spread the pesto evenly over the dough and dot with ricotta. Add the sliced cherry tomatoes and you're in business.
Toppings for this Vegan Pesto Pizza Recipe
- Vegan Pizza Dough: You can make your own from scratch or use store-bought dough. (For the linked recipe you will need to let the dough rise for 1 hour before baking.)
- Marinara Sauce or your favorite pizza sauce. This is the base of any great pizza!
- Oil-Free Vegan Pesto I prefer dots of pesto rather than covering the whole pie. This way your taste buds won't be overwhelmed by one flavor.
- Almond Ricotta: I love the creaminess of this ricotta. It's not a melting cheese, so feel free to swap out with your favorite store-bought vegan cheese.
- Cherry Tomatoes: I love the burst of bright flavor these bring to the dish.
- Fresh Basil: Garnish after the bake for best flavor
How to Make Vegan Pesto Pizza
- Take your dough out of the refrigerator and let it rise for 30 minutes to 1 hour before baking. (The exact amount of time will depend on the dough you use.)
- Preheat the oven to 500F (260C) if using a pizza stone. If not, follow the package or recipe instructions for the pizza dough you are using.
- Stretch or roll your dough into a 14-in circle. Place on a floured pizza paddle or baking tray.
- Spread a thin layer of tomato sauce onto the dough, leaving a 1-inch rim around the exterior.
- Dot the pesto evenly over the pizza (About 8 to 10 dots). Do the same with the ricotta. Each dot is about 1 teaspoon (see photo above).
- Wash and slice 3 to 4 cherry tomatoes. Place the slices in the empty spaces on the pizza.
- Bake the pizza for 7 to 8 minutes on a pizza stone or follow package or recipe instructions for the pizza dough you are using.
- Remove the vegan pesto pizza from the oven and top with fresh basil. Serve and enjoy right away.
How to Store Leftover Vegan Pesto Pizza
- You can store any leftovers in an airtight container in the refrigerator for up to 5 days. Do not freeze.
If this recipe for Vegan Pesto Pizza speaks your language, be sure check out:
- Best Homemade Vegan Pizza Dough
- Cherry Tomato & Basil Pasta
- Penne Pasta with Vegan Italian Sausage
- Vegan Italian Salad
- Chick-fil-A Style Tofu Nuggets
Vegan Pesto Pizza with Almond Ricotta
- 16 oz Vegan Pizza Dough (or store-bought)(450g)
- ½ cup Marinara Sauce (or your favorite pizza sauce)
- ½ cup Oil-Free Vegan Pesto (or store-bought)
- ½ cup Almond Ricotta
- 3 to 5 sliced cherry tomatoes
- fresh basil
- Preheat the oven and prep the dough according to the recipe or package instructions. (For instance, the linked recipe calls for the dough to rise for at least 1 hour before cooking and the oven to preheat to 500F for at least 30 minutes.)
- Stretch the dough onto the pizza paddle (if using a pizza stone) or pizza pan.
- Wash and slice the cherry tomatoes.
- Spread a thin layer of marinara or tomato pizza sauce over the dough, leaving about 1 inch around the rim.
- Add dots of pesto and ricotta evenly around the pizza. Add sliced cherry tomatoes.
- Transfer the pizza to the oven or pizza stone. Cook time will depend on the dough you use and whether or not you use a pizza stone. (For the linked recipe it will take 7 to 8 minutes to cook each pizza on a pizza stone.)
- Serve and enjoy right away!
- Measurements for this recipe are approximate. The amount of toppings you use depends on your personal preference.
- For tips on using a pizza stone, check the linked recipe for Vegan Pizza Dough.
- I have not included a time estimate because it will be different depending on the dough you use, whether or not you use a pizza stone, and whether or not you make everything from scratch.
- If you follow all of the linked recipes to make everything from scratch, you will need about 15 minutes of prep time the day before, plus an overnight rise. On the day you make the pizza, you will need to let the dough rise for 1 hour out of the refrigerator, which will also give you more than enough time to make the ricotta, pesto, and marinara.
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